Try this Chocolate Coconut Milk Ice Cream for a dairy-free dessert that combines coconut milk and cocoa into a silky, frozen treat.
Instructions
- In blender, mix together 13½ ounces coconut milk , ¼ cup cocoa powder , ¼ cup erythritol, and 1 teaspoon vanilla extract.¼ cup erythritol, ¼ cup cocoa powder , 1 teaspoon vanilla extract
- Add liquid stevia to taste as needed.stevia to taste
- Place mixture in freezer-safe dish. Freeze for 2 to 3 hours. When ready, mixture will be soft and creamy.
- Garnish with your favorite low-carb toppings, such as pecans, unsweetened coconut flakes, or sugar-free chocolate chips.
Notes
- Add stevia carefully, using only 2 to 3 drops at a time to avoid over-sweetening.
- If frozen longer than 2 to 3 hours and hardened, remove from freezer at least 30 minutes before serving to soften.
- Serve ice cream immediately for best texture.
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Delicious!
I made this using exact recipe and the one scoop I had was very authentic. My partner polished off the remainder and thought it was just like the shop bought chocolate ice cream I’ve bought in the past. Making it again right now.
